active packaging Flashcards
MAP
alters composition of the atmosphere to slow down spoilage
Oxygen (O2): Reduced to slow down oxidation and the growth of aerobic spoilage organisms.
Carbon Dioxide (CO2): Increased to inhibit the growth of certain bacteria and fungi.
Nitrogen (N2): Used to displace oxygen and maintain a controlled atmosphere.
Examples of active food packaging
MAP
oxygen scavengers
carbon dioxide emitters
moisture control
antimicrobial packaging
ethylene absorbers and adsorbers
flavour and odour adsorbers
temperature control
oxygen scavengers
absorb the residual oxygen
oxygen scavenger examples
iron powder - exposed to oxygen, iron undergoes oxidation, consuming the available oxygen in the environment.
ascorbic acid - reacts with oxygen, converting it into water and dehydroascorbic acid
enzyme-based, glucose oxidase- catalyzes the oxidation of glucose in the presence of oxygen. This enzymatic reaction consumes oxygen and is used in certain food packaging applications.
forms of oxygen scavenegers
labels, sachets, capsules/blisters
Ageless^R
most common oxygen scavenger based on iron oxidation.Sachet reduces oxygen to less than 1%
Carbon dioxide emitters
CO2 surpresses microbial growth
used complemtary to oxygen scavengers
AgelessR is anexample
moisture control
excess moisture can - increase MO growth, soften crispy products and have a negative appearance on products
Drip absorbent sheets are often used on meats to absorb moisture eg DRI-LOC
Antimicrobial packaging
bacteriocins, chelators, polysaccharides can be used to reduce growth and extend shelf life
eg sausage casings
Ethylene absorbers
Ethylene absorbers are designed to actively remove ethylene gas from the air within a storage or packaging environment.
Ethylene adsorbers
Ethylene adsorbers work by adsorbing (adhering to the surface) ethylene molecules, effectively reducing their concentration in the surrounding air.
most common ethlene removal
potassium permanganate
oxidises ethylene to acetate and alcohol
flavour and odour adsorbers
remove off odours and flavours generated in food usually in the form of activated carbon or zeolites
Temperature control
self- heating aluminium or steel cans
employs calcium or magnesium oxide to generate exothermic reaction
thermo-mechanical device generates a hot spot and once the fuel is used up it stops the heating process
self cooling packaging
no reliable source on the market, its trialled and failed regularly
involves the evaporation of an external compound that removes heat from containers
